DirtyFLRestaurant Inspection Data

PUERTO SAGUA REST

700 Collins Avenue
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled, microwave located at prep area. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at cook line. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed in ice bin located at front counter. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven at cook line soiled. Repeat Violation Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at four door reach in cooler at cook line. Warning
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed hand wash sink pipe leaking water. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cutting board by the steam table. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the four door prep cooler at cook line observed raw egg stored over backed potatoes. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an ice scoop stored in the hand wash sink located at front counter. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located in the kitchen. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand wash sink located in the kitchen. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hws located at cook line hot water shut off. Operator opened hot water line on site. Warning

Inspection Date: 12/18/2024

  • 14-11-5:Basic - Equipment in poor repair. Observed the walk-in freezer gasket torn.
  • 08B-38-4:Basic - Food stored on floor. Observed several cases of different foods on the floor under the shelves in the walk in cooler. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in freezer gasket soiled.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at the cook line.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty dishes and then remove clean dishes without washing his hands.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and raw shrimp over carrots and squash in the walk-in cooler. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Inspection Date: 6/24/2024

Inspection #: Visit ID: 8699175

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F - Cold Holding); cheese (58F - Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F - Cold Holding); mozzarella cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); hamburger (49F - Cold Holding); chicken (47F,48F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician. Warning - From follow-up inspection 2024-06-19: Items in walk-in cooler: shrimp 48F, bacon 48F, flan 47F, fish 47F, chicken 49F, fish 48F, steak 48F, hamburger 47F. Manager stated repair person out earlier in the day and unit working properly. Manager called repair person to return and check cooler. Admin Complaint - From follow-up inspection 2024-06-20: Walk-in cooler: chicken 45F, pork 46F, flan 46 F,fish 45F. Manager stated repair person was out in the morning and items were at proper temperature. Manager had employees placing bags of ice on items to reduce temperature to 41F.Admin Complaint Admin Complaint - From follow-up inspection 2024-06-24: Observed raw chicken breast 43F, Flan 41F, Raw swai 41F, Cooked chicken 41F, Cooked pork 44F. All products are cold holding items. Stop Sale issued for Cooke spork chunks. Admin Complaint

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8698387

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F - Cold Holding); cheese (58F - Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F - Cold Holding); mozzarella cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); hamburger (49F - Cold Holding); chicken (47F,48F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician. Warning - From follow-up inspection 2024-06-19: Items in walk-in cooler: shrimp 48F, bacon 48F, flan 47F, fish 47F, chicken 49F, fish 48F, steak 48F, hamburger 47F. Manager stated repair person out earlier in the day and unit working properly. Manager called repair person to return and check cooler. Admin Complaint - From follow-up inspection 2024-06-20: Walk-in cooler: chicken 45F, pork 46F, flan 46 F,fish 45F. Manager stated repair person was out in the morning and items were at proper temperature. Manager had employees placing bags of ice on items to reduce temperature to 41F.Admin Complaint Admin Complaint

Inspection Date: 6/19/2024

Inspection #: Visit ID: 8697188

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F - Cold Holding); cheese (58F - Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F - Cold Holding); mozzarella cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); hamburger (49F - Cold Holding); chicken (47F,48F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician. Warning - From follow-up inspection 2024-06-19: Items in walk-in cooler: shrimp 48F, bacon 48F, flan 47F, fish 47F, chicken 49F, fish 48F, steak 48F, hamburger 47F. Manager stated repair person out earlier in the day and unit working properly. Manager called repair person to return and check cooler. Admin Complaint

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8595084

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee can of coke stored next to container of creamer in reach-in cooler at end of cook line.
  • 08B-38-4:Basic - Food stored on floor. Chicken stored on floor in walk-in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on prep reach-in cooler stored in standing water, 83F. Repeat Violation
  • 38-01-4:Basic - Light shield damaged/in disrepair. Lite fixtures along cook line.
  • 33-16-4:Basic - Open dumpster lid. Dumpster and grease receptacle at back of restaurant.
  • 29-08-4:Basic - Plumbing system in disrepair. Pipe beneath cook line hand washing sink.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched toasted bread in wait station. Manager instructed employee to use tongs to handle toasted bread. **Corrective Action Taken**
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw hamburger stored over squash and raw fish stored over plantains in walk-in cooler. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.items stored on prep table across from cook line oven: eggs (63F - Cold Holding); cheese (58F - Cold Holding). Manager stated items were placed on counter one hour prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Items in walk-in cooler: pork (48F,49F - Cold Holding); mozzarella cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); hamburger (49F - Cold Holding); chicken (47F,48F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager placed ice on items and called repair technician. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets next to water heater.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags aren't being saved after clams are used.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers and prep tables. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employees dumped ice in wait station hand washing sink.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap and hand towels at cook line hand washing sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and pork stored in walk-in cooler. Manager stated items cooked on 6/16.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand washing sink, hot water handle not working.

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8383108

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the preparation reach in cooler at the kitchen entrance
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed several packs of fish thawing in the walk-in cooler. The internal temperature was 32°F. The owner cut the corners of the vacuum sealed bags. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop to portion rice in a a water temperature of 100°F.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Form provided. **Corrective Action Taken**
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. The owner paid for the license during the inspection. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over carrots in the walk-in cooler. The owner moved the beef to the correct shelf. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided. **Corrective Action Taken** Repeat Violation

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(8,225 reviews)

Price Level

$$

Opening Hours

Monday:7:00 AM – 11:00 PM
Tuesday:7:00 AM – 11:00 PM
Wednesday:7:00 AM – 11:00 PM
Thursday:7:00 AM – 11:00 PM
Friday:7:00 AM – 11:00 PM
Saturday:7:00 AM – 11:00 PM
Sunday:7:00 AM – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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